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Post by flushingjet on Jan 2, 2016 20:17:08 GMT -5
  What do you think?? |
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Post by Touchable on Jan 2, 2016 20:33:32 GMT -5
My thoughts?
I hope you pronounce it pee-can instead of pe-kahn like a goddamn frenchman.
And yes, it looks quite tasty.
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Post by PK on Jan 2, 2016 20:43:41 GMT -5
My thoughts? I hope you pronounce it pee-can instead of pe-kahn like a goddamn frenchman. And yes, it looks quite tasty. It's khan. Khan. Khaaaaaaaaaaaaaaaaaaaaan |
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Post by porgyman on Jan 2, 2016 21:26:44 GMT -5
Nice effort, although your crust skills need fine tuning. Looks like you had the yips while forming the crust. |
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Post by flushingjet on Jan 2, 2016 21:32:47 GMT -5
Nice effort, although your crust skills need fine tuning. Looks like you had the yips while forming the crust. True, true. It was a pre-rolled store brand crust that started to break apart. |
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Post by Jets Things on Jan 2, 2016 21:56:45 GMT -5
Nice effort, although your crust skills need fine tuning. Looks like you had the yips while forming the crust. True, true. It was a pre-rolled store brand crust that started to break apart. I hope you let it come to room temperature first. If you make the pie with a frozen crust, this is what will happen. |
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Post by Gunnails on Jan 2, 2016 22:13:18 GMT -5
It's all about the crust in pie making.
God I love my Mother.
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Post by flushingjet on Jan 2, 2016 22:50:17 GMT -5
No it was in the fridge. Funny thing it kept cooking after it was
De-ovened and even though I had a moltenly yummy 1st slice the 2nd the crust
was flakier!After catching up on reading so many posts from the last few days
I also had the urge to plunge my baloney pony with extreme prejudice in the epicentre of it seeing how
it cungealed so invitingly an all. Seriously though a nice tasty easy and inexpensive dessert to make.
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Post by The Tax Returns Are in Kenya on Jan 2, 2016 22:57:31 GMT -5
Nice effort, although your crust skills need fine tuning. Looks like you had the yips while forming the crust. True, true. It was a pre-rolled store brand crust that started to break apart. Store bought crust? That's chipping away at your "self-baked" description there. |
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Post by flushingjet on Jan 2, 2016 23:07:14 GMT -5
True, true. It was a pre-rolled store brand crust that started to break apart. Store bought crust? That's chipping away at your "self-baked" description there. ? I did whip up the fillins and bake it, could have rolled out a crust from scratch I suppose given I did have King Arthur AND Antimo Caputo flour on hand. |
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Post by porgyman on Jan 2, 2016 23:18:41 GMT -5
No it was in the fridge. Funny thing it kept cooking after it was De-ovened and even though I had a moltenly yummy 1st slice the 2nd the crust was flakier!After catching up on reading so many posts from the last few days I also had the urge to plunge my baloney pony with extreme prejudice in the epicentre of it seeing how it cungealed so invitingly an all. Seriously though a nice tasty easy and inexpensive dessert to make. Try to keep your pecker out of the pecans and save a slice for the victory tomorrow. |
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Post by PK on Jan 2, 2016 23:44:10 GMT -5
Jeez. Pie crust sucks. I don't get everyone's fascination with it. It the pie filling that's good.
No one eats an entire pie full of pie dough, do they?
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Post by 32Green on Jan 3, 2016 0:02:09 GMT -5
Looks like a Chernobyl before and after blood cell. With store bought crust. Blech. |
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Post by movethechains on Jan 3, 2016 0:14:48 GMT -5
Did it tasted better than it looked? It comes out better when you chop the pecans instead of just dumping then all in whole. set aside like 20 or so and lay them in on top for ornamentation. Hope you brushed your teeth after you ate that.
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Post by flushingjet on Jan 3, 2016 0:20:54 GMT -5
Did it tasted better than it looked? It comes out better when you chop the pecans instead of just dumping then all in whole. set aside like 20 or so and lay them in on top for ornamentation. Hope you brushed your teeth after you ate that. It tasted really great. All the pecans floated to the top like every pecan pie I ever had before but chopping them up next time sounds good. The recipe called for 1cup so it wasn't an overload |
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